Spicy Baked Macaroni Recipe

Name: Spicy Baked Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound elbow macaroni pasta; 3 tablespoons extra-virgin olive oil; 1/2 pound assorted mushrooms, quartered; 1 onion, chopped; 2 garlic cloves, chopped; 1 (14.5-ounce) can diced tomatoes, with juice; 1 (10-ounce) package frozen spinach, thawed and squeezed dry; 1/2 teaspoon crushed red pepper flakes; 1/2 cup bread crumbs; 1/4 cup plus 1/3 cup freshly grated Parmesan cheese; 1/4 cup plus 1/3 cup freshly grated Romano cheese; 2 tablespoons butter, softened, plus 2 tablespoons cold butter, cut into small pieces; 12 ounces mozzarella cheese, cubed; 1/4 teaspoon freshly grated nutmeg

Servings: persons

1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 garlic cloves, chopped
1 (14.5-ounce) can diced tomatoes, with juice
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1/2 teaspoon crushed red pepper flakes
1/2 cup bread crumbs
1/4 cup plus 1/3 cup freshly grated Parmesan cheese
1/4 cup plus 1/3 cup freshly grated Romano cheese
2 tablespoons butter, softened, plus 2 tablespoons cold butter, cut into small pieces
12 ounces mozzarella cheese, cubed
1/4 teaspoon freshly grated nutmeg

1
Preheat the oven to 350F.
2
Bring a large pot of salted water to a boil over high heat.
3
Add the macaroni and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
4
Drain.
5
Heat the olive oil in a large skillet over medium heat.
6
Add the mushrooms, onion, and garlic.
7
Cook, stirring, until the mushrooms are tender and the onion is golden, about 7 minutes.
8
Stir in the tomatoes, spinach, and red pepper flakes and cook until heated through, about 5 minutes.
9
In a small bowl, mix together the bread crumbs, 1/4 cup of the Parmesan cheese, and 1/4 cup of the Romano cheese.
10
Spread a 9 x 13 x 2-inch glass baking dish with the softened butter and sprinkle half of the bread-crumb mixture inside the dish to coat.
11
In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg.
12
Spoon into the baking dish and top with the remaining bread-crumb mix.
13
Dot the top with the 2 tablespoons of cold butter and bake until the top is golden brown, 30 to 40 minutes.

971

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound elbow macaroni pasta, 3 tablespoons extra-virgin olive oil, 1/2 pound assorted mushrooms, quartered, 1 onion, chopped, and more.

Yes, Spicy Baked Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Baked Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions